Rifle Gap Buffalo Steaks [barbecue]
Comments: Buffalo meat tastes like beef but is lower in cholesterol.
Try the marinade with beef or other game steaks.
Servings: 6
IngredientsPreparation
  • 2 buffalo sirloin steaks, 1 1/2 to 2-inch [4 to 5-cm] thick
Marinade
  • 2 tablespoons [30 mL] freshly grated lemon peel
  • 1/3 cup [80 mL] fresh lemon juice
  • 2 tablespoons [30 mL] sherry wine vinegar
  • 1/4 cup [60 mL] tarragon wine vinegar
  • 1 1/3 cups [330 mL] extra virgin olive oil
  • 12 juniper berries, crushed
  • 2 teaspoons [10 mL] green peppercorns, crushed
  • 8 to 10 cloves garlic, minced
  • 1/2 teaspoon [2.5 mL] freshly ground black pepper
  • 2 tablespoons [30 mL] minced fresh tarragon or
  • 1 tablespoon [15 mL] dried tarragon
  • 1 cup [250 mL] white wine
  • 2 bay leaves, crumbled
  • 1 teaspoon [5 mL] minced fresh thyme
    or
    1/2 teaspoon [2.5 mL] dried thyme
  • 1 teaspoon [5 mL] minced fresh oregano
    or
    1/2 teaspoon [2.5 mL] dried oregano
  • 1 teaspoon [5 mL] minced fresh rosemary
    or
    1/2 teaspoon [2.5 mL] dried rosemary
  • Into a large bowl, combine all marinade ingredients and whisk until emulsified.
  • Pour over buffalo steaks and marinate overnight, refrigerated.
  • Grill over hot coals for 5 to 6 minutes per side for medium-rare.